Nigella Seeds, Nigella sativa

Black cumin, (Nigella sativa), also called black seed, black caraway, Roman coriander, kalonji, or fennel flower, annual plant of the ranunculus family (Ranunculaceae), grown for its pungent seeds, which are used as a spice and in herbal medicine.

GROW: Sow seeds 3mm deep. Keep soil moist but never wet or dry. Seeds should germinate in around 7-14 days at a soil temperature of 16-18°C. Transplant seedlings to the garden once they have their first true leaves and are large enough to handle (usually 5-10cm tall)

These plants do best in a sunny area. If you are growing as an ornamental garden plant then they do well in numerous circumstances, such as in containers, as a patio feature plant, in borders, beds, coastal, and cottage gardens.

Black cumin (Nigella sativa) typically reaches 20 to 30 cm (8 to 12 inches). Nigella blooms in early summer, with pale blue, white, or pink flowers.

HARVEST: For fresh flowers harvest as soon as flowers have coloured up and before the pollinators visit. For dried flowers harvest when seed pods have developed and feel firm to the touch

USE: Flowers and seeds used as medicine and edible. Seeds have anti-inflammatory properties, Nigella sativa L. belongs to the buttercup family (Ranunculaceae) and the order Ranales. As per the conventional classification of spices, out of five types, viz. hot spices, mild spices, aromatic spices, herbs and aromatic vegetables, Nigella is classified as a mild spice and, on the basis of plant organs used, Nigella is illustrated as seed because the dried seeds are mostly used as spices.